How to Grill the Ultimate Sausages for Father's Day

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There are few things my husband likes more than good sausage, so my daughters and I plan to grill some for him on Father's Day. On our recent trip to Texas, he nearly drove off the road when he spied this sausage emporium. Good thing too, since the sausages were fantastic — juicy and smoky with snappy casing. I've discovered that you can recreate the experience at home by following a few simple steps:

1. Buy good sausage: If you're lucky enough to live near a place that makes its own sausage, make the trek and pick up a pound (or two).

2. Brown the skin: Heat half your grill on medium. If you're using a gas grill, turn on half the burners. If you're using charcoal, bank the coals to one side. A hot grill will cause the skins to burst, so make sure the heat isn't too high. Place the sausages over the heat and cook, turning occasionally, until nicely browned.

3. Get 'em smoky and juicy: Toss a handful of woodchips (for grilling) that have been soaked in cold water onto the coals or place in the smoking box. Move the sausages to the unheated side of the grill, cover, and cook until 160°F in the center. (Stick the meat thermometer probe horizontally into a rounded end so you don't lose any juices.)

My husband likes his hot sausage tucked into a toasted bun and topped with spicy mustard. You can also serve them as kabobs.